Walker River Cooling and Nevada Fresh Pak
Walker River Cooling is a joint-venture between Nevada Fresh Pak, a Peri & Son’s Farms company and The Nunes Company. Located in the Mason Valley of Yerington, Nev., the 10,000 square foot state-of-the-art cooling and distribution facility is the only facility of its kind in Nevada and changes the face of one of the largest commercial produce growers in the State.

With the completion of the new facility, the two companies’ are now positioned to expand growing capability and cool more produce in a faster, more efficient way. This means fresher and longer-lasting produce for the supply chain and ultimately for consumers. All steps to get produce to market now happen in Yerington while maintaining the company’s commitment to sustainable farming practices that meets the highest environmental, social and economic standards.

The cooling facility began its 24-hour per day service in mid-May at the beginning of year’s harvest cycle. With more than 80 plus years of combined industry experience, The Peri and Nunes operations offer a level of expertise in growing, harvesting, cooling, sales and marketing that is unsurpassed. The large commercial operation produces more than 25 million pounds of organic baby greens and 40 million pounds of organic fresh vegetables servicing retailers, processors, wholesalers and other buying organizations throughout North America.

The new facility employs approximately 20 full-time personnel. Together, Peri & Sons Farms and Nevada Fresh Pak, represent the largest private employer in Lyon County, currently supporting over 220 full-time diverse positions including specialists in the areas of agricultural science, engineering, manufacturing, and business and information technology. The company also supports a seasonal work force of over 1,400 full-time employees. Based on recent economic impact studies the company’s direct and indirect impact on the economy in Northern Nevada now exceeds $150 million.

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
Walker River Cooling First of Its Kind in Nevada Positions Operations for Expansion (70kb PDF) >
Walker River Cooling | Peri & Sons Farms & The Nunes Company >
Nevada Fresh Pak
Veg Out! Welcome to the Club.
Focus on Fresh
The only thing better than growing fresh, organic produce is knowing that, what we work so hard to grow, is going to be enjoyed by a wide variety of people in an array of creative ways. We believe that when you focus on eating fresh, organic vegetables and herbs daily the healthy benefits will follow.

Whether you’re into the raw-food movement, love paleo, cook southern-style, stir-fry, are a grill master or can’t live without your crockpot, we have recipes that will inspire the “chef” in you.
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Quinoa and Butternut Squash Salad with Creamy Cilantro Dressing
Ingredients
For the salad:
2 cups cooked quinoa
1 cup butternut squash, peeled, seeded and cut into 1/2" cubes
2 tablespoons olive oil
4 cups mixed baby greens, washed and dried
1 avocado, pitted, peeled and sliced
1/2 cup pomegranate arils
Salt and pepper, to taste

For the dressing:
1/2 of an avocado, pitted, peeled and chopped
1/4 cup Greek yogurt
1/2 cup water (you may need more, depending on desired consistency)
1 cup cilantro leaves and stems
1 small clove of garlic, minced
1/2 teaspoon salt
Juice of 1/2 a lime or lemon
Directions
Roast the squash: Preheat your oven to 375 F. Place squash cubes on a non-stick baking sheet, and toss with olive oil to coat. Season with salt. Roast for about 30 minutes or until the squash is crispy on the edges and fork-tender. Remove from oven and let cool.

While the squash is cooking, make the dressing. In a food processor, combine all dressing ingredients and blend. Store, refrigerated, in a lidded glass jar for up to one week.

To assemble the salad, place the quinoa on two plates, dividing equally. Layer greens, squash, avocado and pomegranate arils on top of the quinoa. Drizzle with dressing and serve.
Quinoa and Butternut Squash Salad with Creamy Cilantro Dressing
This flavorful and satisfying salad makes an awesome lunch or great light dinner. The most time consuming part of this recipe is roasting the squash--we like to make a big batch of the squash and use it throughout the week. This recipe makes two salads.
PREP TIME
15 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Roasted Beet Salad with Goat Cheese and Walnuts
Hot & Sweet Tomato Pepper Chutney
Chicken Lentil Soup